Peru

Silky salted caramel, delicate citrus brightness, and smooth Andean sweetness.

The Story

Cultivated high on the sunlit slopes of the Peruvian Andes across Piura and Amazonas, this single-origin coffee showcases the careful craft of Cooperativa Agrícola de Servicios Norandino. Smallholder farming families nurture these Bourbon and Caturra varieties in nutrient-rich clay mineral soils, where dramatic high altitudes slow cherry development and pack each bean with natural sweetness. Gully washed and sun-dried on open patios, every batch is roasted to a balanced medium to bring out decadent salted caramel notes, a silky texture, and a clean citrus lift. It is an everyday crowd-pleaser built to celebrate craft, community, and pride in your cup.

Tasting Profile

• Tasting Notes: Salted Caramel, Silky Sweetness, Fresh Citrus, Milk Chocolate
• Roast Level: Medium
• Body: Smooth, rounded, and silky
• Aroma & Acidity: Sweet brown sugar and caramel aroma with a bright, balanced citrus acidity

Origin & Sourcing

• Grower: Cooperativa Agrícola de Servicios Norandino
• Region: Piura & Amazonas, Peru
• Elevation: 1,100 to 1,700 meters
• Varieties: Caturra, Bourbon, Catuai, Pache, & Catimor
• Soil: Clay Minerals
• Process: Gully washed and dried in the sun
• Roasting Craft: Small-batch roasted to highlight natural sweetness without heavy roast bitterness

Recommended Brew Methods

• Pour-Over (Chemex / V60): Delivers a clean, elegant cup that highlights subtle citrus brightness and silky caramel notes.
• Automatic Drip: A reliable, balanced morning brew with a sweet, comforting finish.
• French Press: Enhances the creamy mouthfeel and deep milk chocolate undertones.
• Cold Brew: Yields a naturally sweet, low-acidity iced coffee with rich caramel notes.